Wednesday, December 14, 2011

Almond Cheesecake Pudding Cookies

What intrigued me was the use of pudding in a cookie batter. I've discovered that adding pudding to frosting & whipping it up is fantastic, so how could the addition of pudding {cheesecake in this case} be bad ;)

This cookie did not disappoint. I was able to squeeze out 2 1/2 dozen cookies on Sunday afternoon, and by Sunday night, they were completely gone! My bad for taking over every single cookie to my in-laws for family dinner.

I loved the addition of the Almond Extract-the smell was fantastic!

I had fun with my family members too.....Guess what flavors are in the cookies. Best response: Sami, "I don't know, but it all tastes good!"

Here are some thoughts that I had about making this recipe:

I think, now pondering on the recipe, I added too much flour. The recipe called for 2.25 cups of flour, and I probably should have just used slightly less than 2 cups. My cookies didn't flatten out, and I think it's because of that....

1 Cup of Chocolate Chips seemed just perfect for the size of the recipe.

Reading over the recipe again, I accidently forgot to write down the 1/4 Cup of Sugar; I don't think the cookies missed that extra sugar.

I used my cookie dough scoop to scoop out the cookies, and after the first batch went through the oven & didn't really flatten down, I decided to kind of push the tops down on the other cookies.